Ingredients

The following ingredients have 8 Servings
  • 1 cup dry elbow macaroni
  • 1 Tbsp unsalted butter
  • 3 cups fresh corn, (from about 4 ears (you can also use frozen))
  • 9-10 oz. Portofino Tuna
  • 2 cups chopped red or rainbow chard ((you can also use kale or spinach))
  • 1/3 cup diced red onion
  • 1/4 diced jalapeño ((from 1 jalapeño pepper))
  • 1 1/2 tsp finely chopped cilantro, (plus more for topping)
  • 1/3 cup crumbled cotija cheese or queso blanco, (plus more for topping)
  • 1/3 Tbsp regular or light mayonnaise
  • 1 tsp chili powder
  • 1/2 tsp cayenne
  • 2 Tbsp freshly squeezed lime juice

Instruction

  • Bring medium saucepan of lightly salted water to a boil. Once boiling, add elbow macaroni and cook until al dente. Drain and cool.
  • In the meantime, add butter to a non-stick grill pan or frying pan. Once melted, add corn kernels in and let cook for about 4 minutes before stirring. Let sit for another 4 minutes and stir again. Repeat a couple more times until the corn is nicely charred. Remove corn to a large bowl and let cool a bit.
  • Once corn is cooled, add tuna, chopped chard, cooled macaroni, onion, jalapeño, cilantro, and cotija cheese to the bowl.
  • In a separate small bowl, stir together mayonnaise, chili powder, cayenne, and freshly squeezed lime juice.
  • Pour dressing mixture over corn and toss well to combine. Serve salad in individual bowls and top with additional cheese and cilantro.